| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of priority violations food safety not being monitored/trained as needed. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No handwash sign in women rest room. |
all hand sinks have to have hand washing sign. |
Core (C) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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retail cooler- coleslaws on stacked above load limit probed with state certified thermometer with temperature ranges between 45 & 48- voluntarily pulled and discarded all that were above cold load limit. |
keep all food at 41 or below that has to be refrigerated. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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thermometer at open coffin hot dog case over 2 degrees off |
make sure all thermometers are in good working order. |
Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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retail coolers & freezers did not have thermometer in cases. |
keep working thermometer in cases so you can monitor temperatures of food. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Meat dept- Smoked meats in foam trays inside buggy touching inside areas of buggy. Condensation from cooling units in raw processing room dripping onto edges of prep tables and corner of raw meat saw. Did move the meat saw where it was not being dripped on at time of discussion.
Retail Freezers- coffin freezers for cool whip, pizza rolls, Totino party pizza, hot pockets, pick 5 products not keeping food a hard frozen state. Below 32 but not hard frozen.
Retail walk in ice cream freezer ice cream soft not hard frozen. |
do not let condensation from cooling unit drip on any food contact equipment.
All food in freezers should be hard frozen. |
Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Retail area- cases of Ramin Noodles stored directly on floor.
Storage area behind bread storage cases of chips not stored 6 inches off floor. |
Keep all food 6 inches off floor. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Raw meat room- using shopping carts to put unwrapped trayed meat in carts. Carts are not made for food contact. |
If going to use shopping car need to use designated carts and still not put unwrap meat directly in carts. Put them in a food grade container then could put in designated cart. |
Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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meat dept- metal pans used in meat room for trays of raw meat no longer easy cleanable- cracked/damaged. |
trays that are damaged no longer easy cleanable do not use. |
Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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retail shelves have spillage/need cleaning. |
keep spills cleaned up in retail area. |
Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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No mop sink installed. Have a place that at one time had a mop sink but no longer have and told dispose of water outside. |
Install mop sink. |
Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Men and women restroom floors and walls need cleaning. |
Keep restrooms clean. |
Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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retail freezers not keeping food frozen hard. Meat dept. drain line under hand sink leaking onto floor. |
Make sure all freezers keep food froze hard and do repairs on drain lines when needed. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Beams in ceiling in front storage area excessive cobwebs on beams and walls. Walk in coolers black build up on ceilings at cooling unit areas. |
Keep walls, ceilings clean. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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trash on outside of the North side of building at service door area. Also, old equipment on outside of facility. |
keep trash & old equipment pickup/removed. |
Core (C) |
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